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REUBEN CASSEROLE RECIPE
Wendy Zitzman
5
from 1 vote
Just as tasty as a traditional reuben sandwich, but in a casserole form, this crowd pleaser is a hit every time. Super easy, fast to make, this comfort food casserole recipe tastes nothing like diet food.
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Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
30
minutes
mins
Total Time
Total Time
40
minutes
mins
Servings
Servings
6
servings
Calories
Calories
260
kcal
Equipment
1 Oven
Ingredients
1x
2x
3x
1
lb
corned beef lunch meat
-
(I used Boar's Head)
6
sliced rye bread
-
(crumbled)
6
slices
reduced fat swiss cheese
16
oz
sauerkraut
-
(drained)
½
cup
low fat Thousand Island dressing
Instructions
Preheat oven to 350.
Spray a 9’ x 13” baking dish with cooking spray.
Place bread on the bottom, then layer with the corned beed and sauerkraut.
Dot with the dressing, and then top with the slices of cheese.
Cover with foil and bake in oven for about 20 minutes, then remove foil and place back in oven for another 10 minutes.
Let cool about 5 minutes before serving.
Nutrition
Serving:
0.16
(1/6th) of the casserole
Calories:
260
kcal
(13%)
Carbohydrates:
23.7
g
(8%)
Protein:
20.4
g
(41%)
Fat:
10.5
g
(16%)
Saturated Fat:
4.6
g
(29%)
Cholesterol:
49
mg
(16%)
Sodium:
1288
mg
(56%)
Potassium:
208
mg
(6%)
Fiber:
4.1
g
(17%)
Sugar:
5.9
g
(7%)
Calcium:
230
mg
(23%)
Iron:
3.2
mg
(18%)
Course
Course:
Dinner Recipes
,
Main Course Recipes
Cuisine
Cuisine:
American Recipes
,
German Recipes
Cooking Method:
Baking Recipes
Main Ingredient
Main Ingredient:
Beef Recipes
Category
Category:
Casserole Recipes
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how it was!